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Chard Wraps with Carrot Hummus

Chard Wraps with Carrot Hummus from Ashley, Meta Street Cafe

Kitchen gardens have been supplying fresh food to kitchens in the U.S. for centuries.  Just outside a home, the kitchen garden may include herbs, fruits & flowers, as well as vegetables.  My kitchen garden grows in place of a front lawn I tore out a few years ago.  Having an edible/usable yard was a very positive change.  To walk out the front to pick basil for pasta sauce, kale for a smoothie, flowers for a birthday, blackberries for breakfast is so satisfying.
This recipe was written by Love & Lemons, inspired by AidaMollenkamp.com, for Collard Wraps.  I have chard in my garden, so it was made with chard during a day with friends in Another Kitchen Cooking Club.  The technique described for charring the garlic with carrots brings the hummus flavor up a notch.

Chard in the Kitchen Garden

Make the Carrot Hummus

½ teaspoon coconut oil

3 small carrots

2 medium garlic cloves

2 teaspoons ground harissa, or another chili, seasoning

1 cup chickpeas (cooked and drained)

juice of 1 small lemon (about 2 tablespoons)

juice of ½ an orange (about 2 tablespoons)

2-4 tablespoons olive oil

salt, to taste

Carrot Hummus Directions

Heat coconut oil in a medium skillet, add carrots, garlic cloves, and a pinch of salt.

Cook until the outsides begin to char, about 10 minutes.

Remove the garlic if it starts to burn.

Add the chili seasoning and let the carrots cook for just a minute longer.

Remove from pan and let cool slightly.

Peel the garlic

Chop carrots into 1-inch pieces.

Add the carrots, garlic, chickpeas, lemon juice and orange juice to a blender or food processor.

Puree, drizzling in the olive oil as you blend.

Prepare Wraps

Tim the stems from the chard

Assemble with the ingredients listed below & eat like a taco.

carrot hummus

1 cup cooked millet

½ cup chickpeas

2 grated carrots

sliced avocado

sliced red cabbage

sprinkle of hemp seeds


Roses from the garden in an old family vase.